Thick spaghetti pasta with a tuna and bell pepper sauce

This main course is rather rustic but certainly very tasty, and one can make it in just a few minutes because it takes a little 'short cut' ... in other words, we used a ready-made organic bell pepper sauce, and this allowed us to make something that was still largely fresh, containing lots of flavour, but with zero preservatives and insignificant financial outlay. This sauce is great when used on pasta alone or, as we did, in combination with tuna fillets. But it is also excellent for making risotto or on toast. You decide!


  • spaghetti 200 grams
  • juice A jar of ready-made sweet bell pepper sauce
  • fillets 50g of tuna fillets in oil
  • capers A handful of capers
  • parsley A small bunch of fresh parsley
  • garlic A clove of garlic
  • extra virgin olive oil A little extra virgin olive oil
20 minutes Total time
20 minutes Active time
Serves 2 persons
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Sauté a clove of garlic in a frying pan with some extra virgin olive oil. Remove the garlic, then add the tuna fillets. Let them absorb the flavour, then add the jar of ready-made bell pepper sauce and mix well. Season with salt and add - if you like them - a handful of capers. Boil the spaghetti in salted water, then drain and toss with the sauce. If necessary, mix in a few tablespoons of the pasta cooking water. Finish with a sprinkling of fresh parsley.

Don't forget that the bell peppers are also excellent eaten raw, perhaps in a salad!
Bell peppers are rich in vitamins, but also in the minerals magnesium and phosphorus: a real miracle cure for our body and soul!

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